Farro and Peanut Stuffed Pumpkins



8 mini pumpkins, or 4 small winter squash, such as acorn squash, halved

1 Tbsp olive oil

1½ cups farro, uncooked

Âľ cup unsalted peanuts, chopped

½ cup fresh mint or parsley, chopped, or both (1/4 cup of each)

Zest of one lemon

Juice of one lemon

½ cup dried cranberries

Salt and pepper, optional


  1. Preheat oven to 400°F and bring a pot of water to a boil on the stove.
  2. Cut tops off pumpkins or halve squash and scoop out seeds. Drizzle pumpkin or squash with olive oil, and a few shakes of salt and pepper, if using.
  3. Bake for 20 minutes, until pumpkins soften.
  4. In the meantime, cook the farro according to package instructions.
  5. Once done, transfer to a bowl, add remaining ingredients, and mix well.
  6. Fill each pumpkin with about ½ cup farro mixture.

Yield: 8 servings

Per serving: Calories: 230; Total Fat: 10 g; Saturated Fat: 0g; Total Carbohydrate: 27 g; Total Sugars: 1 g (Added, 0 g); Dietary Fiber: 4 g; Protein: 8 g; Sodium: 5 mg; Potassium: 1040 mg; Calcium: 108 mg; Vitamin D: 0 mcg; Iron: 4 mg.

(Tbsp=tablespoon; g=gram(s); mg=milligrams; mcg=micrograms)

Adapted recipe and photo courtesy of National Peanut Board, nationalpeanutboard.org


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